Gingersnaps

Name: Gingersnaps
Ingredients: 34 cup butter, room temperature; 12 cup brown sugar; 12 cup sugar; 14 cup molasses; 1 large egg; 12 teaspoon pure vanilla extract; 2 cups flour; 12 teaspoon baking soda; 14 teaspoon salt; 1 12 teaspoons ground cinnamon; 2 teaspoons ground ginger; 12 teaspoon ground cloves; 1 cup sugar

13 ingredients

13 steps

Ingredients

34 cup butter, room temperature
12 cup brown sugar
12 cup sugar
14 cup molasses
1 large egg
12 teaspoon pure vanilla extract
2 cups flour
12 teaspoon baking soda
14 teaspoon salt
1 12 teaspoons ground cinnamon
2 teaspoons ground ginger
12 teaspoon ground cloves
1 cup sugar

Directions

1

Preheat the oven to 350 degrees F.
2

Line two baking sheets with parchment paper.
3

Cream the butter and sugars until light and fluffy.
4

Add the molasses, egg, and vanilla extract and beat until incorporated.
5

In a separate bowl whisk together the flour, baking soda, salt, and spices.
6

Add to the butter mixture and mix until well combined.
7

Cover and chill the batter for about 30 minutes.
8

Place about 1 cup sugar in a medium sized bowl.
9

When the dough has chilled sufficiently, roll into 1 inch balls.
10

Then roll the balls of dough into the sugar, coating them thoroughly.
11

Place on the baking sheet, spacing about 2 inches apart and, with the bottom of a glass, flatten the cookies slightly.
12

Bake for about 12 - 15 minutes or until the cookies feel dry and firm on top.
13

Cool on a wire rack.